Wednesday, September 05, 2012

Motka Halwai’s Alu-ka-Tarkari, That Sunday Morning Runny Potato Curry

I like to role-play in my kitchen. When I am not playing Nigella, I play more realistic characters, like Motka Halwai, the neighbourhood sweet-maker from my life in Patna.

No one knew his name. Perhaps he had a sexy name like Raj, or Rohan, or Shahrukh. But somehow those names do not quite go with his personality or the way he looked like. Hence, we shall call him Motka Halwai (Hindi for Fat Sweet-maker).

Motka Halwai was 300 kilos of pure adipose. Dripping sweat in his shabby dhoti and ganji-vest, which probably had seen whiter days. Sitting cross-legged on a wooden platform, which did not quite look like it could withstand the beast of burden any longer. Rolling out hundreds of kachoris every morning, ladling piping hot alu-ka-tarkari in tiny sal-leaf bowls. Dextrously making crispy, spiralled jalebis, dripping with sugar syrup. That is a picture I have lived with for the last three decades. And it has been a torture of sorts.

Motka Halwai was my childhood superhero. He possibly is the only superhero with the underwear in place.

I can say that I have been successfully been able to replicate his alu-ka-tarkari taste here in TO, with some long-distance help from the Mother.

Start by heating oil in a pressure pan. Add the whole dry red chillies and panch phoron seeds. Let them splutter for a few seconds.

Add the quartered potatoes and the chana dal and mix well. Cook these ingredients for about 4-5 minutes on medium heat. Now add the coriander powder, red chilli powder and turmeric and mix everything up. Cook for 3-4 minutes.

Add water and salt. Bring to a boil and pressure cook till 1-2 whistles go off.

Serve Motka Halwai’s runny potato curry with kachoris or luchi. You can also fantasize about his absolutely indomitable waist circumference. It is pretty exciting if you mix it with the idea of a man cooking for you.

Pree, made this recipe today :) turned out well.. I think I added much more panch phoran than required. .it was a slightly bitter.. and not as red as yours (guess you added more lal mirth). Thanks for sharing the recipe!

@Nidhi, the measurements that you see in this post is what I have used in my recipe at home (reference to you thinking I added more red chili powder than what's mentioned!). The reason I use accurate measurements/quantities of the ingredients is for my readers to be able to use the ratios. Panch Phoron will turn bitter if it gets burned in hot oil, adding more won't make it taste "bitter". Hope this helps. :-)

I had tasted this curry once in my "North Indian" neighbors house or maybe I just caught a glimpse. I am so glad I can make it for myself now. Love the color and the combination of Chana dal and potatoes is very unique for me at least.